Mix the ground meat with egg, grated onion, parsley (2 Tbsp ), rice, salt & pepper together lightly, make small meatballs ( about walnut size ). Put them in a plate.
Add the oil to the pot, add the carrots, and fry them very lightly about 3 to 4 minutes, add the rest of root veggies (not the green peas and cauliflowers, if you are adding these to the soup). Add the whole onion, celery, 1/4 tsp black pepper, and the stock liquid. Bring the pot to the boil .
add the meatballs, lower the temperature and let it cook for 45 minutes.
Add the green peas and cauliflower now and cook for another 5 minutes. Adjust the seasoning to your liking. Also, check the liquid level, make sure it is enough for 6 people (add more chicken broth or hot water if needed).
Turn off the heat, temper the cream or sour-cream (Add a 1/2 cup of soup to the cream, mix it well and add it back to the soup) add it to the pot, plus tbsp. of chopped parsley.
It's now ready to serve.
Enjoy it!